Persimmon Margarita

Filed under: Food/Drink — Savvy Housekeeper at 7:38 am on Wednesday, January 21, 2015

What do you do with a bag of free persimmons from your neighbor? Make a Persimmon Margarita with DIY Cocktails, of course.

We used Hachiya persimmons, which are only good when completely soft and mushy. Fuyu persimmons would work just as well. In both cases, the persimmons naturally make a puree that’s perfect for a margarita.

This drink is especially great for batches. Make a pitcher and enjoy with friends.

Persimmon Margarita

(Makes 2 cocktails, or one large cocktail)


    2 ounces tequila
    4 ounces persimmons (about two ripe persimmons)
    3/4 ounce orange liqueur like cointreau or triple sec
    1/2 ounce simple syrup
    1/4 ounce fresh lemon juice


Peel the persimmons. Put the fruit in a cocktail shaker and smash to a pulp with a muddler. Add the rest of the ingredients and ice. Shake thoroughly until a frost begins to form outside the shaker, between 30-60 seconds. Strain into a glass. Enjoy!

How To Make Dried Persimmons

Filed under: Food/Drink — Savvy Housekeeper at 7:12 am on Monday, January 19, 2015

The other day, my neighbor was giving away persimmons he’d picked from his tree. I stopped and put some in my trusty shopping bag.

They were Hachiya persimmons, which are only good when they’re completely soft and mushy. I made persimmon bread, a cocktail or two (coming later this week!), and dried the rest in my dehydrator.

Man, dried persimmons are addictive. They’re sweet and chewy and chocked full of vitamins, antioxidants, and other good-for-you stuff. Best of all, while dried persimmons cost $15.99 a pound, mine were free.

How To Make Dried Persimmons

1. Cut ripe persimmons straight across into slices approximately 1/4 inch thick.

2. Lay fruit on the dehydrator tray.

3. Dehydrate for 6-8 hours until the persimmons are leathery, but not brittle.


Hot Drinks Round-Up

Filed under: Food/Drink — Savvy Housekeeper at 7:30 am on Wednesday, January 14, 2015

Is it snowing where you are? Well, obviously you need to have a nice hot drink.

Here’s a round-up of alcoholic AND non-alcoholic drinks I’ve covered.

Alcoholic Hot Cocktails

Hot Buttered Pumpkin Rum

Hot Buttered Rum

Gingerbread Toddy

Non-Alcoholic Hot Drinks

DIY Hot Chocolate

How To Make A Chai Latte

Make Your Own Pumpkin Spice Latte

How To Make Your Own Candy Canes

Filed under: Food/Drink — Savvy Housekeeper at 7:05 am on Sunday, December 21, 2014

Ever thought about making your own candy canes? Well now you can.

Glamorous and Impressive Appetizers For Your Next Holiday Party

Filed under: Food/Drink — Savvy Housekeeper at 7:20 am on Friday, December 19, 2014

Tis the season to celebrate. Here are some enticing appetizers from around the Internet:

FIGS PROSCIUTTO: figs, prosciutto, cheese, honey.

ANTIPASTO SKEWERS: Salami, mozzarella, artichokes, olives, tomatoes, etc., marinated and strung on skewers. (We tried this one and it was a hit.)

SEARED PORK BELLY & GREEN PEPPER BRUSCHETTA: pork belly (!), spicy peppers, lemon zest, on toasted bread slices.

SANTA HAT APPETIZERS: strawberries, bananas, and marshmallows.

LAMB MEATBALL SLIDERS: lamb meatballs (you can keep them warm in the crockpot), slider buns, sauce.

BEET AND GOAT CHEESE NAPOLEONS: slices of roasted beets alternating with herbed goat cheese. Use yellow beets so they won’t bleed into the cheese.

CHRISTMAS TREE CHEESE PLATE: Lay grapes, cheese, and herbs out to form a Christmas tree. Or do it with tomatoes, cheese, and rosemary.

Happy holidays!

Super Easy And Kid-Friendly Strawberry Santa Hat Appetizers

Filed under: Food/Drink — Savvy Housekeeper at 9:13 am on Thursday, December 18, 2014

(You’ll have to excuse this picture. I made this appetizer for a party and took a quick photo on the way out the door, so it didn’t turn out the way I wanted. It gives you the idea.)

These Strawberry Santa Hat Appetizers are so easy, and a huge hit among the kids. Here’s how to make them:

Strawberry Santa Hat Appetizers




Put on toothpicks in this order: Marshmallow, the top of a strawberry, one slice of banana. Ta-da, you have a hat!

Repeat until you have the desired number of Santa hats. Keep covered with plastic wrap until ready to serve.

Have A Merry Christmas With These Red Holiday Cocktails

Filed under: Food/Drink — Savvy Housekeeper at 7:23 am on Wednesday, December 10, 2014

Who says red cocktails are just for Valentine’s Day? Here are Red Cocktails to try out at your holiday party this year.








United States of Thanksgiving Recipes

Filed under: Food/Drink — Savvy Housekeeper at 7:24 am on Tuesday, November 25, 2014

If you’re still finalizing your Thanksgiving menu–I know I am–the New York Times has some options for you: one recipe for each state.

Some examples: Sourdough Stuffing With Kale, Dates and Turkey Sausage; Persimmon Pudding; Pocket Dressing;Lobster Mac and Cheese (pictured above); St. Louis Gooey Butter Cake…

In fact, forget Thanksgiving. I’m going to make these recipes all season long.

Click here for the full list.

Make Your Own Buttery Roasted Pecans

Filed under: Food/Drink — Savvy Housekeeper at 7:44 am on Monday, November 24, 2014

I love putting Roasted Pecans in my salads but they can be so expensive, especially when compared to the price of raw pecans. I buy raw pecans for $6 a pound, and roasted pecans are $14 a pound.

The solution, of course, is to roast them yourself and save $8 a pound. And it’s easy to do. Here’s my recipe for savory, buttery roasted pecans.

Roasted Pecans


    1 pound pecans
    3 Tablespoons butter
    1/2 teaspoon salt


Preheat the oven to 350 degrees.

Melt the butter in the microwave. Pour the pecans and salt into the butter and mix with a spoon or your hands until the nuts are evenly coated.

Spread the nuts out on a cookie sheet. Cook for 15-20 minutes, making sure to turn the nuts once. Watch them so they don’t burn.

Remove from the oven and let cool. Enjoy!

Gingerbread Toddy

Filed under: Food/Drink — Savvy Housekeeper at 7:56 am on Wednesday, November 19, 2014

DIY Cocktails and I made a new fall cocktail. It’s a twist on the Hot Toddy called the Gingerbread Toddy.

First we made gingerbread syrup and then we mixed it in with bourbon, hot water, and a little bit of lemon. The result is cozy drink that’s perfect for sipping in front of a roaring fire. And yes, it tastes just like gingerbread.

The syrup took only a few minutes to make and would be great in other things too. I’m going to use a bit tomorrow morning when I’m making coffee and try out my own Gingerbread Latte.

Gingerbread Toddy


    2 ounces bourbon
    1 ounce syrup
    1/3-1/2 cup hot water
    A squeeze of lemon

For The Gingerbread Syrup:

    1 cup dark brown sugar
    1 cup water
    1 Tablespoon molasses
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice


To Make The Syrup: Combine all the syrup ingredients in a pan. Heat to boiling on a stovetop while whisking until all the powdery substances dissolve. Boil for 2-3 minutes so that the syrup thickens slightly.

To Make The Gingerbread Toddy: Combine bourbon and syrup in a mug. Fill to the top with hot water. Add a few drops of lemon juice and stir. Enjoy!

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